OLD WORLD RYE BREAD

Steps:

• Measure carefully, placing all ingredients except cornmeal and additional caraway seed in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet sprinkle with cornmeal. Roll dough into 25-inch rope. Curl rope into coil shape tuck end under. Place on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush water over loaf sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 125 calories (30 calories from fat) 3g fat (1g saturated) 2mg cholesterol 160mg sodium 23g carbohydrate (2g dietary fiber) 3g protein.SUCCESS TIPIf the dough keeps springing back and doesn't hold its shape when you try to roll it into a rope, cover and let it rest a few more minutes. You'll find it much easier to work with because letting it "rest" allows the gluten to relax and mikes it easier to handle.Did You KnowRye flour is milled from rye grain and is low in gluten-forming protein. Because it doesn't have enough gluten to make good bread, it is used with high-gluten flour such as bread flour.ShapingCurl rope into coil shape tuck end under.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.